Autumn Harvest Vegetable Medley

Serve with rice or pasta as a main course, or as a side dish to complement chicken, pork or turkey.

Ingredients:

• 1 lb Brussel Sprouts, trimmed*
• 2 lbs Butternut squash (about 1 large squash), peeled, halved and cut into chunks*
• 1 head cauliflower, seperated into 2" florets*
• 1 lb petite yukon gold potatoes, halved*
• 4 medium leeks, whites only, trimmed and quartered lengthwise*
• 1/2 lb carrots, chopped*
• 1/2 lb parsnips, peeled, cut into matchsticks*
• 24 cloves garlic (about 2 heads), peeled and halved, plus 3 cloves minced*
• 4 tbsp olive oil, divided
• 1 tbsp fresh sage, plus 24 leaves, divided
• 1 tbsp chopped fresh rosemary
• 2 small red bell peppers, quartered*

Directions:

1. Preheat oven to 450*F and adjust oven rack to lowest position.
2. Bring a medium-sized saucepan of water to a boil.  Add Brussel Sprouts and cook 3 minutes or until bright green.  Drain, quickly rinse under cold water, then pat dry. 
3. In a large roasting pan, toss together squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 tbsp olive oil, chopped sage, sage leaves and rosemary.  Season with salt and pepper and spread in a single layer. 
4. Roast 25 minutes, tossing veggies twice. 
5. Add bell peppers, Brussel Sprouts, minced garlic and remaining 1 tbsp oil. 
6. Roast 15 minutes more, or until vegetables are browned on edges and tender.  Season with salt and pepper. 

Serves 10 as a side dish, or 4 as a main dish.

*Ingredients available at Belltown

Butternut Squash Pasta Sauce

This recipe makes about 4 cups of sauce. Freeze extra for a quick and easy supper later in the season.


Ingredients:

• 1 medium Butternut squash (about 1 1/2 lbs.)*
• 1 tbsp olive oil
• 1/2 tsp dried rubbed sage
• coarse salt and ground pepper

• 5 cloves garlic, skin on*
• 1 cup half-and-half or heavy cream*
• 12 oz (usually 1 box) pasta, cooked*

Directions:

1. Preheat oven to 375*F.
2. Using a large sharp knife, trim ends of butternut squash. Halve squash crosswise to seperate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
3. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through.
4. Remove from oven. Remove and discard skin from garlic.
5. Transfer squash and garlic to a food processor; puree. Add half-and-half or cream; process until smooth (add water or chicken broth to thin, if necessary). Season again generously with salt.
6. Cook pasta according to package. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin if necessary. Serve with desired toppings.

*Ingredients available at Belltown